I love chicken fingers, it's a nod to the kid in all of us. Every now and again I check out the pre-packaged chicken fingers at the grocery and unless I need something for dinner right this second, it's not happening!
It never has the consistency of actual chicken, even when it claims to be all white chicken breast meat.
The picky eater in me just cannot ingest these products.
These were super easy, even on a weeknight! 2 days later, I brought what little was left for lunch. The coating stayed on well. I ate them cold, and the flavor was still very good.
4 Skinless, boneless, chicken breasts
1 Cup all purpose flour
½ Tsp salt
¼ Tsp pepper
¾ Cup milk
1 Cup vegetable oil for frying
½ Cup honey
¼ Cup dijon mustard
1. Cut chicken into ½ x 2 inch strips.
2. Blend honey and mustard in a small bowl, set aside.
3. Mix flour, salt, and pepper in a shallow bowl
4. Dip chicken in milk, roll in flour, and coat well.
5. Place chicken on waxed paper to rest.
6. Pour ¼ inch of oil into a large, heavy, skillet. Heat over med-high heat until about 350 degrees.
7. Divide chicken into small batches.
8. Place chicken, in an even layer, into hot oil.
9. Fry, turning once, for about 3 minutes each side (or until golden brown and crisp)
10. Drain on paper towels.
Honey mustard ingredients
Completed! Honey mustard is in the cup...yum!
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